Mangia: Spinach and Mascarpone Tagliatelle..

We have our favourite go to dishes; the ones we've seen Nanna and Grandad do a million times, where we can select that video from our brains and get to work in the kitchen. However, we often like to change it up and experiment too, just to make something different, or just to see if an idea will work. We get that from our Grandad, who regularly told us to add an ingredient because, and we quote, "Why not?"

So, with tubs of mascarpone cheese in the fridge ready to make a Tiramisu, that our Auntie then beat us to, we decided to use the cheese for something savory, so it wouldn't go to waste. Does anyone else buy ricotta or mascarpone thinking that you have plenty of time to use it, only to find that in the blink of an eye it's gone off?! Well, not this week my friends, not this week!!!

Lucy whipped up a delicious Tagliatelle with a creamy mascascarpone and spinach sauce. I later made it again, this time adding mushrooms. It was a winner both times and made a nice change from what we usually make.

What you need:

1 bag of Spinach.
1/2 bag of Rocket.
1 250g tub of Mascarpone.
1 small Onion.
Olive Oil.
1 clove of garlic.
A few slices of Parmesan to taste.

Tagliatelle - shop bought or homemade.

What to do: 

Add some olive oil to your saucepan. Dice up your garlic and onion and throw them in your pan on a medium heat until blonde.

Add your spinach and rocket and allow to cook, seasoning with pepper and a touch of salt as you go.

Once your spinach has softened, add your tub of mascarpone and allow it to melt into the spinach mixture.

Before serving you can add small slices or grated parmesan cheese for added flavour and creaminess.

We mixed the sauce and tagliatelle (once cooked, follow packet instructions or cook till tender if homemade) together before serving so all the tagliatelle was lovely and covered in delicious sauce.

What's your 'go to' sauce for pasta?

Buon Appetito.


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